Thursday April 15 at 7pm | $169pp (plus tax & gratuity)
First Course:
Lobster Tail Mi-Cut cotton candy grape, wood sorrel, sea asparagus, almond, mustard flower
PAIRED WITH: Chardonnay, Carneros, 2018
Second Course:
Double R Ranch Filet Mignon royal pate chantilly, king trumpet mushroom, lacto-fermented carrot, edible petals, essence of dr. pepper
PAIRED WITH: Pinot Noir, Carneros, 2018
Third Course:
Right Eye Flounder Yakitori five spice, cherry, violet, koshihikari rice, whipped caramel-peanut sauce, lightly pickled cucumber
PAIRED WITH: Cabernet Sauvignon, Napa, 2018
Fourth Course:
LIGHT AS AIR fig, olive, vanilla bean, tellicherry pepper, chocolate, crunchy things
PAIRED WITH: Reserve Cabernet Sauvignon, Rutherford, 2017